This vegan chickpea shakshuka recipe is everything you'll ever want! The rich and creamy tomato sauce is perfectly spiced with aromatic cumin and paprika. The chickpeas are a prefect replacement for the eggs. Serve it on top of some couscous or rice and you'll have the most perfect and healthy brunch or dinner.
Brunch and dinner-friendly with loads of flavour and aroma. This vegan shakshuka recipe with chickpea instead of eggs is perfect for slow Sundays and busy weekdays - best served with couscous, whole grain rice or a slice of good farmer's bread.
Canned peeled tomatoes: those are your best bet if you don't have tasty ripe fresh tomatoes. Make sure they are imported from Italy or another sun kissed country.
Cooked chickpeas: you can go for fresh or canned.
Red bell peppers: to add flavour and crunch to the dish.
Tomato paste: We use it to make a richer tomato sauce and cook the spices.
Extra virgin olive oil: the help the spices release their aroma without burning.
White onion and garlic: to build a strong flavour base.
Chili flakes: you can also use fresh red hot chili peppers or cayenne powder.
Cumin seeds and paprika: two key ingredients to get that shakshuka taste that you should not skip.
Lemon wedges: to add some freshness to the dish.
Flat-leaf parsley: add freshness and colour on top of the dish. Matches the other spices perfectly.
Couscous: to eat together with the shakshuka. You can also use any other type of grain like rice, oats, buckwheat, barley, spelt, quinoa, amaranth, etc.
📋 Recipe Card
Vegan chickpea shakshuka recipe
- 28 oz peeled tomatoes canned (800 grams)
- 1.5 cups chickpeas canned (250 grams)
- 1.5 cups red bell peppers (250 grams)
- 2 tbsp tomato paste
- 1 tbsp extra virgin olive oil
- 1 whole onion
- 2 cloves garlic
- 1 tsp chili flakes
- 1 tsp cumin
- 0.5 tsp paprika
- 4 lemon wedges
- 4 tbsp flat-leaf parsley
- 1 cup couscous
- 1.5 cup water
- sea salt
- Rinse canned chickpea under cold running water. Cut the onion into small dices, mice the garlic into fine pieces, open the bell pepper, remove the seeds and white flesh and cut it into small chunks. Set all aside.
- On a non-stick pan, heat up one tbsp of extra virgin olive oil and cook the onion in it until translucent.
- Turn the heat to low and add the garlic. Let fry gently for about 30 seconds, then add the cumin seeds and toast for 30 seconds.
- Add tomato paste, chili flakes, paprika, 5 tbsp of water and stir while cooking on low heat for a few seconds.
- Add bell peppers and increase heat to medium. Cook for about 3 minutes while stirring. Add some more water if needed, but keep liquid to a minimum.
- Add the peeled tomatoes and crush them with a fork.
- Once crushed, add the chickpea. At this point season with two to three large pinches of salt. Let all simmer on medium to low heat for 15 minutes. Stir occasionally. Do not add any water and keep the pan uncovered. We want the sauce to thicken up.
- In the meantime, prep the couscous as instructed on the package. Each couscous varies a bit so just follow instructions on your package.
- Finally, coarsely chop the flat-leaf parsley and prep a couple of lemon wedges.
- When the shakshuka is nice and thick, serve it on top of the couscous (alternatively on brown rice or with a thick slice of sourdough bread). Taste for salt before serving.
- Sprinkle with the freshly chopped parsley and serve with a slice of lemon.
👨🏻🍳 Top tips
Use the right tomatoes
While shakshuka is definitely not an Italian dish, I can tell you that growing up in Italy my mom would often cook eggs in a rich tomato sauce.
It had oregano instead of cumin, but the idea was the same: repurpose some overripe tomatoes, add some spices, and cook an egg in it. Delicious!
With this memory stuck in my head, I can tell you that the best tomatoes to use for this vegan (no eggs here) shakshuka recipe are the overripe tomatoes that are grown in hot sunny climate and are full of flavour. Tomatoes that are too juicy and ripe to put in a salat, but that are perfect to be turned into a thick and chunky tomato sauce.
But let's be honest, unless you live around the mediterranean or have access to some organic red gold from California, your store-bought overripe tomatoes won't taste near as good as my mom's did.
So forget about them and get yourself some good Italian imported whole peeled tomatoes, canned. The same ones that Italian pizzerias use for their pizza sauce. The reason is that you don't want a watery shakshuka, just like a pizzaiolo doesn't want a watery sauce on their pizza.
Whole peeled tomatoes are good for that. If you get a good brand imported from Italy, they will retain a good flavour and they won't turn into water. All you need to do is crush them with a fork while you cook them in the pan with the spices. Then let them thicken up on medium heat for about 15 min. You'll get a chunky, rich and flavourful tomato sauce that is perfect for a good homemade shakshuka.
Build flavour from the start
To infuse your tomato sauce with max flavour in a short amount time you need to follow a few simple steps. First, gently fry the onion and the garlic in some olive oil, then add the cumin seeds and let them toast for 30 to 50 seconds.
They will release an incredible amount of aroma this way. Third, add the tomato paste and let cook together for 60 to 90 seconds with all the spices before moving forward with the other ingredients. Add a couple of tablespoons of water to prevent it from burning. This way you will have a thick and super flavourful tomato base that will infuse the whole dish.
Chose your grains wisely
Now that you have a delicious luxurious shakshuka, you want to serve it on a grain that can take it. Go for organic and whole grain. Avoid white processed grains that turn into mash and have no real flavour. We love it on couscous, wholegrain rice, or loaded on a thick slice of toasted sourdough bread brushed with garlic and olive oil. OMG, this last one is actually to die for.
Vegan chickpea shakshuka will keep in the fridge covered or in an airtight container for up to 3 days. It is perfect for a packed lunch for work or for a picnic. To reheat it add a little water and reheat in a sauce pan, only the portion you will be eating. Avoid reheating multiple times.
We hope you liked this perfect vegan shakshuka with healthy and delicious chickpea. It's thick, spicy, aromatic and super healthy.
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If you have any tips or questions let us know in the comments below!